BBQing a steak means cooking it with the perfect combination of heat, timing, and technique to achieve juicy, flavorful results. Whether you’re using a gas grill, charcoal, or pellet smoker, this comprehensive guide will walk you through every step of grilling the perfect steak, from selecting the right cut to knowing exactly when it’s done.
A reliable meat thermometer is absolutely essential for perfectly cooked steaks. I’ve ruined too many expensive cuts before investing in a good one!
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The cut of steak you select greatly impacts your grilling results. Here’s a breakdown of the best steak cuts for grilling and what makes each special.
| Cut | Fat Content | Best Cooking Method | Ideal Doneness |
| Ribeye | High marbling | Direct heat/Reverse sear | Medium-rare to medium |
| New York Strip | Medium marbling | Direct heat | Medium-rare |
| Filet Mignon | Low | Direct high heat | Rare to medium-rare |
| T-Bone/Porterhouse | Medium (varies by section) | Reverse sear | Medium-rare |
| Flank Steak | Low | Hot and fast | Medium-rare (slice against grain) |
I’ve found that ribeyes offer the most forgiving grilling experience for beginners due to their high fat content, while leaner cuts like filet mignon require more precise temperature control. For your first few attempts, consider starting with a well-marbled ribeye about 1.5 inches thick.
Always remove your steaks from the refrigerator 30-45 minutes before grilling. This allows them to come to room temperature, ensuring more even cooking. I’ve found this step makes a dramatic difference in how evenly the steak cooks.
For high-quality cuts like ribeye or strip steak, simple seasoning works best. Pat the steaks dry with paper towels first – this is crucial for developing a good sear. Then apply your seasoning:
Pro Tip: For even better results, salt your steaks 24 hours in advance and leave them uncovered in the refrigerator on a wire rack. This dry-brining process enhances flavor and creates a better crust.
Mix all ingredients and store in an airtight container. This blend works perfectly with any cut of steak and creates a beautiful crust when grilled.
The secret to perfectly grilled steak is creating two heat zones on your grill:
A quality grill brush is essential for clean grates and preventing sticking. I recommend the Weber 3-Sided Grill Brush for its durability and effectiveness.
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Safety Note: Always check your grill brush for loose bristles before use. Metal bristles can detach and stick to grill grates, potentially causing serious harm if ingested with food.
| Doneness | Remove at | Final Temperature | Center Color |
| Rare | 120°F | 125°F | Cool red center |
| Medium-Rare | 130°F | 135°F | Warm red center |
| Medium | 140°F | 145°F | Warm pink center |
| Medium-Well | 145°F | 150°F | Slightly pink center |
| Well-Done | 155°F | 160°F | Little to no pink |
A reliable instant-read thermometer is the single most important tool for perfect steaks. The ThermoPro TP19 has saved countless expensive steaks in my kitchen!
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After removing your steaks from the grill, let them rest for 5-10 minutes before cutting. This allows the juices to redistribute throughout the meat instead of spilling out when cut. For larger or thicker cuts, rest for up to 15 minutes.
I cover my steaks loosely with aluminum foil during resting to keep them warm without trapping too much steam that could soften the crust.
Mix ingredients, shape into a log using plastic wrap, and refrigerate until firm. Slice and place on hot steaks.
I ruined my first expensive ribeye by constantly flipping it and cutting into it too soon to check doneness. Investing in a good thermometer and learning patience made all the difference in my grilling results.
| Problem | Possible Cause | Solution |
| Steak sticking to grill | Grill not hot enough or grates not oiled | Preheat grill thoroughly and oil grates before cooking |
| Charred outside, raw inside | Heat too high for thickness | Use the two-zone method; sear then move to indirect heat |
| No grill marks | Grill not hot enough or steak too wet | Ensure grill is 450-500°F and pat steaks completely dry |
| Tough, chewy steak | Overcooked or cut with the grain | Use a thermometer and slice against the grain |
| Flare-ups burning steak | Fat dripping into flames | Trim excess fat and keep a cool zone to move steaks to |
For a 1-inch thick steak at high heat (450-500°F): Rare: 3-4 minutes per side, Medium-rare: 4-5 minutes per side, Medium: 5-6 minutes per side. Always use a thermometer for accuracy as grills vary in temperature.
Yes, close the lid when grilling steaks, especially those thicker than 3/4 inch. This creates an oven-like environment that helps cook the steak evenly. Open the lid only when flipping or checking temperature.
Ribeye steaks are ideal for beginners because their high fat content makes them more forgiving if slightly overcooked. Look for steaks about 1.5 inches thick with good marbling for the best results.
High-quality cuts like ribeye, strip, and filet don’t need marinating – just salt and pepper is perfect. Tougher or leaner cuts like flank, skirt, or sirloin benefit from marinating for 2-24 hours to add flavor and tenderness.
While a thermometer is strongly recommended, you can use the finger test: Touch your thumb to your index finger and press the base of your thumb – that firmness resembles rare steak. Middle finger = medium-rare, ring finger = medium, pinky = well-done. Compare this to how your steak feels when pressed.
BBQing the perfect steak combines science, art, and a bit of practice. By following this guide, you’ll be well on your way to creating restaurant-quality steaks in your own backyard. Remember that the most important elements are starting with good meat, managing your heat zones properly, using a reliable thermometer, and allowing your steak to rest before cutting.
With each steak you grill, you’ll develop more confidence and intuition. Don’t be discouraged if your first attempts aren’t perfect – even experienced grill masters occasionally overcook a steak. The journey to mastering steak on the grill is as rewarding as the delicious results!
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